Okra with Yellow Mustard: The Bengali Way
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1 lb fresh okra/ladyfinger/bhindi
1 tsp panch phoron [An East Indian 5 spice mix of equal dry quantities of
fenugreek seeds, fennel seeds, brown mustard seeds, cumin seeds and
Nigella seeds, readily available in Indian stores]
2 tbsp yellow mustard
1 tsp white poppy seeds [posto/khus-khus]
1 tsp turmeric [haldi]
2 tsp red chilli powder (optional)
1/4 tsp honey (optional)
salt to taste
2 tbsp mustard oil
1 tsp of fresh lime juice [This is optional..slightly unusual but I like it]
Thoroughly wash the okra under running water and pat dry. I usually wash
the okra at least 3-4 hours in advance so that they are completely dry by
the time I cook the vegetable. The more dry the okra, the less slimy it is
while cooking.
Cut the washed and dried okra in small round pieces and discard the top
pointed tip and the bottom. Set aside.
Make a paste of yellow mustard and poppy seeds using 2-3 tbsp or enough
water. You can use mortar and pestle or blender. It should be a thick paste
and not watery. Set aside.
In a wok/kadhai/pan with lid heat the mustard oil on high to a smoking
point.
Temper the oil with the panch phoron, lower the heat to medium and let the
seeds crackle. Once cracking, add the mustard paste to the oil and cook for
3-4 minutes till you see oil appearing on surface.
Add the turmeric, chilli powder and okra and cover with lid.
After about 6-8 minutes, remove the lid, and cook the okra till tender
without the lid. Once about to be cooked, add the salt, honey and cook for
2-3 minutes more. Immediately remove from heat and top with lime juice.
[Note: Cooking uncovered and adding salt at last will help retain the color
of okra]
Serve warm.
From: Sinfully Spicy